I started out by learning all the positions on the line from Sauté, Grill and Pantry stations. As time went on, I started taking over duties for cheese platters and the oyster bar. During the wedding season, I became part of a small team in charge of the Inn's banquets. In-between these responsibilities, I would often assist the Chef with curing/smoking products, picking up food orders, taking inventory and developing items for our daily menu. As of late, I've been placed as an expediter.